Vegan Sweet and Sour Cabbage Rolls

 This was fun. I thought it was quite flavorful, and a good use of frugal, healthy ingredients.

Vegan Cabbage Rolls with Sauce

Vegan Sweet and Sour Cabbage Rolls

Ingredients:

1 head of cabbage

Filling:

1 cup dry lentils

1 cup dry brown rice

½ large onion

1 Tbsp minced garlic

1 tsp curry powder

¼ tsp cinnamon

2 tsp soy sauce

1 Tbsp lemon juice

salt, pepper, and lemon pepper to taste

¼-1/2 cup small dried fruit such as currants, raisin or dried cranberries

Sauce:

¾ of a 14 oz can cranberry sauce

1 6 oz can tomato sauce

½ tsp onion powder

½ tsp soy sauce

Directions:

Core the head of cabbage, and boil for approximately 6 minutes. Remove cabbage from water and let cool.

Cook lentils and brown rice according to your preferred method (I usually go with 20 minutes of simmering for the lentils and 30-35 minutes for the brown rice), using the cabbage water if you like (it has flavor and nutrients). Meanwhile, sauté the onion and garlic with the curry powder and cinnamon.

Sauteing the vegetables

 Peal off leaves of cabbage and set aside for stuffing.  Chop up the inner leaves that are too small for rolls as well as any that are hopelessly broken, and add them to the frying pan with the onions and garlic. Cook for a few minutes.

Mash about ¼ of the lentils (this will act as a binder). Mix in the rest of the lentils, the brown rice, the onion mixture, and the rest of the filling ingredients.  Adjust the flavoring, particularly salt, to taste.

Stuffing the cabbage

Stuff the leaves. Lay a cabbage leaf out flat, and place 1-3 tablespoons of filling, depending on leaf size, near the stem end. Fold in sides and roll up, starting with stem. Place finished rolls seam-side down in slow cooker, piling up in multiple layers. Sprinkle any remaining chunks of cabbage over the top.

In the slow cooker

Mix together sauce ingredients. Pour over rolls in slow cooker.  Add 1-3 cups of water (the cabbage water works fine) until the liquid covers rolls.

Set slow cooker on high and cook for 2-3 hours.

Makes 12-18 rolls (depending on size). Serve with a steak knife, the cabbage remains a little toothsome.

Variation:  For a richer, sweeter sauce, add an extra can of cranberry sauce and omit water.

First Layer of Cabbage Rolls